Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was t...

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Bibliographic Details
Main Authors: Ivana Gazikalović, Jelena Mijalković, Nataša Šekuljica, Sonja Jakovetić Tanasković, Aleksandra Đukić Vuković, Ljiljana Mojović, Zorica Knežević-Jugović
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
wheat gluten
microwave reactor
allergenicity
enzymatic hydrolysis
Alcalase
techno-functional properties
Online Access:https://www.mdpi.com/2304-8158/10/9/2214

Internet

https://www.mdpi.com/2304-8158/10/9/2214

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